Vegan Tres Leches Cake

Name: Vegan Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Total time: 350 min
Ingredients: 4 tablespoons dry egg replacer (such as Bob's Red Mill®); 0.75 cup water, divided; 0.75 cup white sugar; 0.5 teaspoon vanilla extract; 0.5 teaspoon coconut extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 0.25 teaspoon salt; 1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk); 1 cup dairy-free heavy whipping cream (such as Silk®); 0.5 cup cream of coconut (such as Coco Lopez®); 0.5 tablespoon vanilla extract; 0.5 tablespoon coconut extract

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I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it's vegan! Top with dairy-free whipped cream if desired.

Submitted by Yoly

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

5 hrs

Total Time:

5 hrs 50 mins

Servings:

12

Yield:

1 11x7-inch cake

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Ingredients

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Original recipe (1X) yields 12 servings

Cake:

4 tablespoons dry egg replacer (such as Bob's Red Mill®)
¾ cup water, divided
¾ cup white sugar
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Tres Leches Sauce:

1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk)
1 cup dairy-free heavy whipping cream (such as Silk®)
½ cup cream of coconut (such as Coco Lopez®)
½ tablespoon vanilla extract
½ tablespoon coconut extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

Editor's Note:

The directions for making the egg replacer are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

Nutrition Facts (per serving)

270	Calories
7g	Fat
51g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 270
% Daily Value *
Total Fat 7g	9%
Saturated Fat 6g	31%
Sodium 120mg	5%
Total Carbohydrate 51g	19%
Dietary Fiber 0g	1%
Total Sugars 20g
Protein 1g	2%
Calcium 25mg	2%
Iron 1mg	3%
Potassium 13mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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